EP4223143B1 - Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques - Google Patents

Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques Download PDF

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Publication number
EP4223143B1
EP4223143B1 EP22155205.2A EP22155205A EP4223143B1 EP 4223143 B1 EP4223143 B1 EP 4223143B1 EP 22155205 A EP22155205 A EP 22155205A EP 4223143 B1 EP4223143 B1 EP 4223143B1
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EP
European Patent Office
Prior art keywords
natural green
green liquid
liquid coloring
coloring composition
chlorophyll
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EP22155205.2A
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German (de)
English (en)
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EP4223143A1 (fr
EP4223143C0 (fr
Inventor
Luc Ganivet
Marie Drelon
Jules Hervé
Laura GOURY
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Oterra AS
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Oterra AS
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Priority to EP22155205.2A priority Critical patent/EP4223143B1/fr
Priority to PCT/EP2023/050818 priority patent/WO2023147982A1/fr
Publication of EP4223143A1 publication Critical patent/EP4223143A1/fr
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Publication of EP4223143C0 publication Critical patent/EP4223143C0/fr
Publication of EP4223143B1 publication Critical patent/EP4223143B1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

Definitions

  • the invention relates to the field of natural green coloring compositions for food applications.
  • Chlorophylls are widely distributed in green fruits and vegetables. Therefore chlorophylls can be used as alternatives to artificial colorants through their brilliant green color.
  • Cu-Chlorophyll provides stable green shades. However, Cu-Chlorophyll is not perceived as a natural colour. Consumers are more and more interested in entirely natural colouring compositions for food applications.
  • natural chlorophylls are raw materials that may contain impurities. This may negatively impact the stability of a natural coloring compositions.
  • chlorophylls are very sensitive to environmental stresses. For example, browning effects can appear during production processes and in temperature-treated food matrixes. Therefore, there are limitations to the industrial application of chlorophylls as natural colorants.
  • WO2020210907 to Virentia Innovation discloses a plant macrofibre composition comprising Fabaceae family plant macrofibres and an antioxidant, the composition having a moisture content of about 50 wt. % to about 75 wt. %.
  • this patent publication does not disclose natural green composition .
  • US2020164006A1 to Innovanutra discloses a composition comprising a carrier and a bioactive agent.
  • the bioactive agent is incorporated into the carrier. Sugars from said mixture are preferentially excluded from said carrier.
  • this patent publication does not disclose natural green composition.
  • US 2011/177202 A1 discloses a carotinoid based food colouring composition comprising paprika oleoresin, polysorbate 60 , tocopherol, water, citric acid ester of mono- and diglycerides of edible fatty acids (E472c), vitamin C and potassium sorbate. Chlorophyll oleoresin is mentioned as alternative among other pigments.
  • the inventors have surprisingly found that formulated Mg-Chlorophyll oleoresin of spinach or alfalfa produces stable green shades in foods even when treated at higher or at lower temperatures.
  • the inventors have further found, that such natural green coloring compositions may be stabilized through a natural emulsifier hydrocolloid such as lecithin and a natural antioxidant such as tocopherol.
  • the inventors suggest a process for the manufacturing of such natural green coloring compositions for food applications.
  • a first aspect of the present invention is a natural green liquid coloring composition
  • a natural green liquid coloring composition comprising:
  • the chlorophyll oleoresin is derived from alfalfa or spinach.
  • the chlorophyll content of the composition is from 0,2 w% to 2 w%, preferably from 0,4 w% to 1 w% and even more preferably from 0,55 w% to 0,75 w%.
  • the chlorophyll oleoresin is present in an amount of from 5 w% to 30%, preferably from 10 w% to 25 w%, even more preferably from 13 w% to 22 w% as compared to the total weight of the natural green liquid coloring composition.
  • the casein compound is native casein.
  • casein compound is present in an amount of from 1 w% to 20 w%, preferably from 2 w% to 10 w%, even more preferably from 3 w% to 5 w% as compared to the total weight of the natural green liquid coloring composition.
  • the weight ratio of the chlorophyll oleoresin to the casein compound is from 1:1 to 10:1, preferably from 1:1 to 7:1, even more preferably from 1:1 to 5:1.
  • the oil phase further comprises an antioxidant.
  • the antioxidant is tocopherol.
  • the water phase further comprises an emulsifier.
  • the emulsifier is lecithin.
  • the oil phase further comprises a fat selected from the group consisting of sunflower seed oil, corn oil, soybean oil, olive oil, coconut oil, palm oil, palm kernel oil, groundnut oil, cottonseed oil, grape seed oil, rape seed oil, medium-chain triglyceride oils, and combinations thereof.
  • a fat selected from the group consisting of sunflower seed oil, corn oil, soybean oil, olive oil, coconut oil, palm oil, palm kernel oil, groundnut oil, cottonseed oil, grape seed oil, rape seed oil, medium-chain triglyceride oils, and combinations thereof.
  • Another aspect of the invention is a method for manufacturing said natural green liquid coloring composition, comprising the steps of:
  • Another aspect is a natural green liquid coloring composition which is obtained by the disclosed method of the invention.
  • Another aspect is the use of the natural green liquid coloring composition of the invention or obtained by the method of the invention for coloring foods, drinks or pharmaceutical products, in particular a pasta product, a bakery product or an ice cream.
  • Another aspect is a food, in particular a pasta product, a bakery product, dumpling products, rice balls products, cheese products or an ice cream, or drink or a pharmaceutical product, colored by the natural green liquid coloring composition of the invention or obtained by the method of the invention , wherein the natural green liquid coloring composition is present in an amount from 0,1 w% to 10 w%, preferably from 0,2 w% to 5 w%, even more preferably from 0,5 w% to 2 w% as compared to the total weight of the food product.
  • the oil phase of the natural green liquid coloring composition comprises chlorophyll oleoresin.
  • Chlorophyll is an oil soluble pigment. Chlorophyll may be obtained from Lucerne, nettle, spinach, alfalfa or grass, and preferably is obtained from alfalfa or spinach.
  • the chlorophyll oleoresin preferably is a Mg chlorophyll oleoresin.
  • the chlorophyll oleoresin is not a Cu chlorophyll oleoresin.
  • the chlorophyll oleoresin is present in an amount of from 5 w% to 30%, preferably from 10 w% to 25 w%, even more preferably from 13 w% to 22 w% as compared to the total weight of the natural green liquid coloring composition.
  • Chlorophyll content in the final composition is Chlorophyll content in the final composition
  • the casein compound may be natural native casein or modified casein, such as calcium caseinate.
  • the casein compound serves as encapsulating agent for the chlorophyll oleoresin in the natural green liquid coloring composition of the present invention.
  • the casein compound is present in an amount of from 1 w% to 20 w%, preferably from 2 w% to 10 w%, even more preferably from 3 w% to 5 w% as compared to the total weight of the natural green liquid coloring composition.
  • the ratio between the chlorophyll oleoresin and the casein compound is from 1:1 to 10:1, preferably from 1:1 to 7:1, even more preferably from 1:1 to 5:1.
  • the natural green liquid coloring composition may further comprise an antioxidant, such as tocopherol.
  • the antioxidant typically is present in an amount of 0,1 w% to 10 w%, preferably from 0,5 w% to 5 w% and even more preferably form 1 w% to 3 w% as compared to the total weight of the natural green liquid coloring composition.
  • the natural green liquid coloring composition may further comprise an emulsifier, such as lecithin, preferably sunflower lecithin.
  • the emulsifier typically is present in an amount of 0,01 w% to 1 w%, preferably from 0,05 w% to 0,5 w% and even more preferably form 0,07 w% to 0,3 w% as compared to the total weight of the natural green liquid coloring composition.
  • the natural green liquid coloring composition may further comprise further ingredients such as sugar.
  • Sugar may be present in an amount of 10 w% to 50 w%, preferably from 20 w% to 40 w% and even more preferably from 25 w% to 35 w% as compared to the total weight of the natural green liquid coloring composition.
  • the skilled person is able to choose the quantity of the ingredients so that they add up to 100 w%.
  • the method for manufacturing the natural green liquid coloring composition comprises the steps of:
  • a further aspect of the present invention is the use of the natural green liquid coloring composition for coloring foods, drinks or pharmaceutical products, in particular a pasta product, a bakery product or an ice cream.
  • the present invention is directed to foods, drinks or pharmaceutical products, in particular a pasta product, a bakery product, a dumpling product, a rice ball, a cheese or an ice cream comprising or colored by the natural green liquid coloring composition, wherein the natural green liquid coloring composition is present in an amount from 0,1 w% to 10 w%, preferably from 0,2 w% to 5 w%, even more preferably from 0,5 w% to 2 w% as compared to the total weight of the food product.
  • Table 1 Exemplary compositions of the invention in w% Exemplary natural green liquid coloring compositions, hereinafter referred to as recipe 1 2 3 4 5 Mg Chlorophyll Alfalfa 13 20 22 Mg Chlorophyll Spinach 13 13 Water 48,2 43,2 43,2 48,2 48,2 Other ingredients 34,8 32,8 30,8 34,8 34,8 Ca caseinate 4 4 4 4 Casein native 4 TOTAL 100 100 100 100 100 100 100
  • An oil phase containing a Mg-Chlorophyll oleoresin is dispersed in a water continuous phase.
  • Casein compound is dissolved in water at 60°C, optionally with other ingredients in a range from 25 to 35% in order to optimize process conditions (for example viscosity) and to increase microbiological stability.
  • Mg-Chlorophyll oleoresin is heated to 70°C.
  • Other ingredients can be optionally added up to 5% to limit oxidation.
  • the oil phase is dispersed in the water phase.
  • the pH is adjusted to pH 10 with NaOH for microbiological reasons.
  • the mixture is then homogenized.
  • the pigment content in the composition is determined with a UV-spectrophotometer UV-1800 from Shimadzu by dissolving the formulation in water and then acetone at appropriate dilution.
  • the total chlorophyll content is determined at the absorbance 647 nm (chlorophyll a) and 664,5 nm (chlorophyll b) respectively using 17,95 and 7,9 as extinction coefficients.
  • the lightness, chroma and hue are obtained with a Datacolor 650 in reflexion mode. All the compositions are analyzed in milk 1.5%fat.
  • Figure 1A shows cake comprising 1,48% of market reference, which contains 0,4% of pigment.
  • Figure 1B shows cake comprising 1,11 % of recipe 2, which contains 0,54% of pigment.
  • the green reference based on Cu-Chlorophyll gives a less bright and more green-greyish color shade than recipe 2 ( Figures 2 A and B respectively). Indeed, the present invention shows a brighter and green-yellow color shade and a more intense green color, at same color content than the reference.
  • Figure 2A shows ice cream comprising 0,99% of reference, which contains 0,4 w% of chlorophyll.
  • Figure 2B shows ice cream comprising 0,74% of recipe 2, which contains 0,54 w% of chlorophyll.
  • Figure 3A shows the pasta dough prior to cooking.
  • Figure 3B shows row noodles prior to cooking.
  • Figure 3C shows steamed pasta.
  • Figure 3E shows boiled pasta.
  • Figure 4A shows the raw rice ball prior to cooking.
  • Figure 4B shows the cooked rice ball.
  • Figure 4C shows cooked water.
  • Figure 5A shows the raw wrapper.
  • Figure 5B shows the raw dumpling
  • Figure 5C shows the cooked dumpling.
  • Figure 5D shows the cooked water.
  • Hydrocolloids were used instead of casein compound to stabilize the composition . All recipes were processed following the different steps below. The formulations shown in Table 2 have been tested but not approved in applications. Table 2: Formulation recipes with hydrocolloids. Comparative examples 6 7 MgC19 116A MgC19 361 Mg Chlorophyll Alfalfa 8 7,5 Water 46 50,5 Other ingredients 26 22 Modified starch 20 Arabic gum 20 TOTAL 100 100
  • An oil phase containing a Mg-Chlorophyll oleoresin is dispersed in a water continuous phase.
  • Hydrocolloid is dissolved in water between 40 and 60°C, optionally with other ingredients
  • Mg-Chlorophyll oleoresin is heated to 70°C.
  • Other ingredients can be optionally added.
  • the oil phase is dispersed in the water phase.
  • the pH is adjusted to pH 10 with NaOH.
  • the mixture is then homogenized.
  • Figure 6A shows milk comprising 0,86% of recipe 6.
  • Figure 6B shows milk comprising 0,53% of recipe 1.
  • the lightness, chroma and hue are obtained with a Datacolor 650 in reflexion mode. All the recipes are analyzed in semi skimmed milk.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (14)

  1. Composition liquide colorante verte naturelle comprenant :
    a) une phase huileuse comprenant une oléorésine de chlorophylle ; et
    b) une phase aqueuse continue comprenant un composé de caséine comme agent de microencapsulation,
    dans laquelle la composition colorante liquide vert naturel est une émulsion ; et
    dans laquelle la teneur en chlorophylle de la composition colorante liquide verte naturelle est de 0,2 % ou plus par rapport au poids total de la composition .
  2. Composition liquide colorante verte naturelle selon la revendication 1, dans laquelle l'oléorésine de chlorophylle est dérivée de la luzerne ou des épinards.
  3. Composition liquide colorante verte naturelle selon la revendication 1, dans laquelle la teneur en chlorophylle de la composition est comprise entre 0,4 % et 1 % et, de préférence, entre 0,5 % et 0,8 % par rapport au poids total de la composition.
  4. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle l'oléorésine de chlorophylle est présente dans une quantité de 5 % à 30 %, de préférence de 10 % à 25 %, de préférence encore de 12,5 % à 22,5 % par rapport au poids total de la composition colorante liquide verte naturelle.
  5. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle le composé de caséine est de la caséine native.
  6. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle le composé de caséine est présent dans une quantité de 1 % à 20 %, de préférence de 2 % à 10 %, de préférence encore de 3 % à 5 % par rapport au poids total de la composition colorante liquide verte naturelle.
  7. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle le rapport entre l'oléorésine de chlorophylle et le composé de caséine est de 1:1 à 10:1, de préférence de 1:1 à 7:1, de préférence encore de 1:1 à 5:1.
  8. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle la phase huileuse comprend en outre un antioxydant.
  9. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle l'antioxydant est le tocophérol.
  10. Composition liquide colorante verte naturelle selon l'une des revendications précédentes, dans laquelle la phase aqueuse comprend en outre un émulsifiant.
  11. Composition liquide verte naturelle selon l'une des revendications précédentes, dans laquelle l'émulsifiant est la lécithine.
  12. Procédé de fabrication d'une composition liquide colorante verte naturelle selon l'une des revendications 1 à 11, comprenant les étapes suivantes :
    a. dissolution dans l'eau du composé de caséine et éventuellement d'un émulsifiant tel que la lécithine ;
    b. chauffer l'oléorésine de chlorophylle, éventuellement avec un antioxydant ;
    c. dispersion de la phase huileuse chauffée dans la phase aqueuse ;
    d. éventuellement homogénéiser la composition liquide dispersée
    dans laquelle la composition colorante liquide vert naturel est une émulsion
    dans laquelle la teneur en chlorophylle de la composition colorante liquide verte naturelle est de 0,2 % ou plus par rapport au poids total de la composition.
  13. Utilisation de l'émulsion liquide colorante vert naturel de l'une quelconque des revendications précédentes 1 à 11 ou obtenue par le procédé selon la revendication 12 pour colorer des aliments, des boissons ou des produits pharmaceutiques, en particulier un produit de pâtes alimentaires, un produit de boulangerie, un produit de boulettes, une boule de riz, un fromage, un produit pour animaux de compagnie, un produit à base de plantes ou une crème glacée.
  14. Aliment, en particulier une pâte alimentaire, un produit de boulangerie, un produit de boulettes, une boule de riz, un fromage, un produit pour animaux de compagnie, un produit à base de plantes ou une crème glacée, ou une boisson ou un produit pharmaceutique, coloré par la composition liquide colorante vert naturel de l'une quelconque des revendications 1 à 11 ou obtenu par le procédé selon la revendication 12
    Dans laquelle la composition colorante liquide verte naturelle est présente dans une proportion allant de 0,1 % à 10 %, de préférence de 0,2 % à 5 %, de préférence encore de 0,5 % à 2 % par rapport au poids total du produit alimentaire.
EP22155205.2A 2022-02-04 2022-02-04 Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques Active EP4223143B1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP22155205.2A EP4223143B1 (fr) 2022-02-04 2022-02-04 Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques
PCT/EP2023/050818 WO2023147982A1 (fr) 2022-02-04 2023-01-16 Émulsions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP22155205.2A EP4223143B1 (fr) 2022-02-04 2022-02-04 Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques

Publications (3)

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EP4223143A1 EP4223143A1 (fr) 2023-08-09
EP4223143C0 EP4223143C0 (fr) 2024-04-03
EP4223143B1 true EP4223143B1 (fr) 2024-04-03

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EP (1) EP4223143B1 (fr)
WO (1) WO2023147982A1 (fr)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4200349C2 (de) * 1992-01-09 1997-08-28 Georg Dr Buech Verfahren zur Herstellung eines natürlichen, stabilen grünen Farbstoffes auf Basis von Chlorophyll für die Lebensmittel-, Kosmetik- und Pharmaindustrie
IES20080996A2 (en) * 2008-12-15 2010-06-23 Cybercolours Ltd A composition for colouring cheese curd
EP2345336A1 (fr) * 2010-01-15 2011-07-20 RUDOLF WILD GmbH & CO. KG Composition de colorant
WO2017159949A1 (fr) * 2016-03-16 2017-09-21 주식회사 생명샘 Procédé d'extraction efficace de chlorophylle a naturelle à partir de cellules végétales afin de l'utiliser en tant que produit alimentaire, et divers procédés de préparation permettant de stabiliser la chlorophylle a extraite dans un produit alimentaire
WO2018217588A1 (fr) 2017-05-21 2018-11-29 Innovanutra Inc. Procédés et compositions d'incorporation d'un agent bioactif et leur utilisation
KR20220009957A (ko) 2019-04-17 2022-01-25 비렌시아 이노베이션 인코포레이티드 콩과 계열 식물 성분을 포함하는 조성물, 이의 제조방법 및 용도

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EP4223143A1 (fr) 2023-08-09
EP4223143C0 (fr) 2024-04-03
WO2023147982A1 (fr) 2023-08-10

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